Our Longmont Dairy Chocolate Milk tastes like dessert, so it’s a natural to turn it into dessert. And our Chocolate milk makes this recipe a little easier. Makes 4-6 servings / 1 quart plus of ice cream

Suggestions:  Prepare and chill the mixture the night before needed. This recipe is not as sweet as typical, store bought ice cream. You can add up to a half cup more sugar (to taste) before adding the eggs.

3 cups Longmont Dairy Chocolate Milk
Optional sugar up to ½ cup (taste test before adding eggs)
3 large eggs
1 cup Longmont Dairy Whipping Cream
1 tsp. vanilla (or try almond or peppermint flavoring instead)

In a 2 quart sauce pan, add 3 cups chocolate milk. Adjust sugar, if desired., and check taste.

Separate whites from yolks of 3 eggs. Save whites, covered, to add to scrambled eggs. In a small bowl, Whisk the 3 egg yolks until blended. Add to chocolate milk in sauce pan and mix.

Bring milk mixture to just a boil over medium heat, stirring frequently to avoid burning. Remove immediately, and Chill in refrigerator for 2-3 hours.

After chilled, pour through strainer (to removed layer on top), add 1 cup cream and 1 tsp. vanilla, mix and keep chilled. Prepare your ice cream maker based on the manufacturer’s instructions, add mixture and churn.

For 1 quart it takes from 20 to 30 minutes to make ice cream.
Best if served immediately. Remember to let the kids lick the paddle.